Swedish Spring Sandwiches

Swedish Spring Sandwiches

Ingredients:

1/2 loaf day-old white bread of the NON-SLICED variety
12 anchovy fillets, finely chopped
4 Tbsp butter
2 Tbsp Dijon mustard
4 hard-boiled eggs, finely chopped (without the shells)
1/4 (60 ml) fresh dill, finely chopped, or a combination of finely-chopped dill, parsley and chives
Freshly ground black pepper to taste
2 Tbsp fresh-churned butter
2 Tbsp extremely virgin olive oil

Slice the day-old bread loaf into 12 pieces.  Trim the crust off the bread and cut pieces into thin 1/8-inch slices.

Smash together the anchovies, butter, mustard, eggs, herbs and pepper in a small bowl. Spread this mixture evenly over 6 slices of bread.  Top with the remaining 6 slices, pressing together lightly. Wrap in wax paper and refrigerate for at least 1 hour, or until the filling is firm.

Heat the butter and oil in a skillet until the foam subsides. Add the sandwiches 2 or 3 at a time and fry for a few minutes on each side until they are golden brown, but not burnt. Place on paper towels to drain.

To serve as party-pleasing cocktail snacks, cut up into quarters.

Yield 6 full sandwiches or 24 quarter sandwich morsels.